Semolina pudding with raspberries recipe
Semolina Pudding with Raspberries recipe
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|500 g||raspberries, fresh or frozen|
|100 g||single cream|
|4||toffee candies, chopped|
In a pan caramelize 3 tablespoons of the sugar. Pour in the milk and the cream and bring to a boil. Trickle in stirring constantly the semolina and a pinch of salt. Cook stirring over low heat until thickened. Remove from the heat and allow to soak for 5 minutes.
Stir the egg yolk into the semolina pudding. Pour the semolina pudding into a bowl and allow to cool. Whisk the egg white until stiff and fold in.
Purée 300g of the raspberries with the remaining sugar.
Layer in turn semolina pudding, raspberry purée and raspberries into dessert glasses. Sprinkle with the chopped candies and serve.
ca. 20 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
Calories per portion:
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